Mediterranean Baked Mini Frittata
I was in the mood for something healthy and light for lunch recently. After looking through the refrigerator I decided to make a Mediterranean baked frittata with fresh oregano, kalamata olives, feta cheese, red onion, spinach, and tomatoes. It was super quick and easy to put together and it tasted really good! I loved the combination of salty feta with the tangy olives and sweet tomatoes. It was healthy and extra flavorful. I think this may just be my new favorite frittata flavor.
Preheat the oven to 350 degrees. Coat a mini baking dish with cooking spray.
Mix the eggs with the milk until well combined then season with sea salt and freshly cracked pepper, to taste. Place a sprinkling of oregano, feta cheese, kalamata olives, red onion, spinach, and tomatoes into the mini baking dish; add the egg mixture then top with the remaining ingredients.
Place into the oven and bake for 25-30 minutes, or until a tester inserted into the center comes out clean. Remove from the oven and serve immediately. Enjoy.
Mediterranean Baked Mini Frittata
Yield: 1
Prep Time: 5 min.
Cook Time: 25-30 min.
Total Time: 30-35 min.
Ingredients:
2 eggs
2 tsp milk
Sea salt and freshly cracked pepper, to taste
3-4 oregano leaves, chopped
2 tsp feta cheese
5 kalamata olives, sliced
3 grape tomatoes, sliced
2 tsp red onion, finely diced
2-3 baby spinach leaves, tornDirections:
Preheat the oven to 350 degrees. Coat a mini baking dish with cooking spray.
Mix the eggs with the milk until well combined then season with sea salt and freshly cracked pepper, to taste. Place a sprinkling of oregano, feta cheese, kalamata olives, red onion, spinach, and tomatoes into the mini baking dish; add the egg mixture then top with the remaining ingredients.
Place into the oven and bake for 25-30 minutes, or until a tester inserted into the center comes out clean. Remove from the oven and serve immediately. Enjoy.
Recipe and photos by For the Love of Cooking.net
